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Enjoy the delicious Ratatouille with fresh summer vegetables and diced tomatoes. This is a quick balanced meal for those busy mornings. The vegetables are so delicious even though they are only seasoned with salt and pepper.
How to Make Ratatouille
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(serves 3~4)
1 Onion
½ Red Bell Pepper (100g/3.5 oz)
½ Yellow Bell Pepper (100g/3.5 oz)
1 Zucchini
2 Eggplants
2 Small Green Bell Peppers (60g/2.1 oz)
* In Japan, red and yellow bell peppers (also known as "Papurika") are larger in size and have thicker flesh than green bell peppers (also known as "Piman").
100g Kabocha Squash - Japanese pumpkin
or substitute: any type of sweet squash or pumpkin (3.5 oz) - net weight
200g Diced Tomatoes, packaged (7.1 oz)
1 Garlic Clove
Fresh Thyme Leaves
1 Bay Leaf
Salt
Pepper
2 tbsp Olive Oil
- Toasted Breakfast Ratatouille -
(serves 1)
220g Ratatouille (7.8 oz)
1 Egg
1 Sausage, halved
Parmesan Cheese
Parsley Leaves
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夏野菜のトマス煮込みラタトゥイユを作ります。さっと作れて栄養バランスの良い朝食は忙しい朝の強い味方です。味付けは塩胡椒だけなのにとっても野菜が美味しいです。
ラタトゥイユの作り方
cookingwithdog.com/ja/recipe/...
<材料>3〜4人分
玉ねぎ:1個(150g)
パプリカ赤黄:各1/2個(100gx2)
ズッキーニ:1本(200g)
なす:2本(180g)
ピーマン:2個(60g)
かぼちゃ:100g
トマトの水煮:1/2缶(200g)
にんにく:1かけ
タイム(生)
ローリエ
塩
こしょう
オリーブ油:大さじ2
(朝食用にアレンジ)1人分
ラタトゥイユ:220g前後
卵1個
ウインナーソーセージ1本
パルメザンチーズ
パセリ
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こちらもオススメです♪
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